Go Back

Cheesy Yellow Squash Casserole

A classic Southern yellow squash casserole with sauteed onions, sharp cheddar, sour cream and a buttery cracker topping.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 2 pounds yellow summer squash sliced 1/4-inch thick
  • 4 tablespoons butter divided
  • 1 medium onion diced
  • 2 cups sharp cheddar cheese shredded
  • 1 cup full-fat sour cream
  • 2 large eggs beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups saltine cracker crumbs about 35 crackers
  • Non-stick cooking spray

Method
 

  1. Preheat the oven to 350 degrees F and grease a 9x13-inch baking dish with non-stick spray, coating all sides and corners.
  2. Slice the squash a uniform 1/4-inch thick, then cook until just tender and drain very well, pressing out as much water as possible.
  3. Melt 2 tablespoons of the butter in a skillet over medium heat and saute the diced onion until soft and lightly caramelized.
  4. Combine the drained squash and onions in a large bowl. Add the cheddar first, then the sour cream, beaten eggs, salt and pepper.
  5. Fold gently until just combined, being careful not to mash the squash.
  6. Spread the mixture evenly into the prepared dish.
  7. Melt the remaining 2 tablespoons of butter in a pan, add the cracker crumbs and toss to coat evenly, then scatter over the casserole.
  8. Bake for 25 to 35 minutes, until set and golden on top. Do not overbake or it will dry out.

Notes

Slice the squash thinly and evenly - thick pieces stay firm while thin ones go mushy. Drain the cooked squash well or the casserole will be watery. Zucchini substitutes 1:1, or use half and half; the only difference is green flecks. Sauteing the onions separately in butter builds a sweetness and depth you do not get cooking everything in one pan. Use full-fat sour cream, which holds up better in the heat than reduced-fat. Saltines work better than butter crackers, which can turn greasy with the added butter. Serve with fried chicken and cornbread. Cool completely before refrigerating; keeps 3 to 4 days in a sealed container. To freeze, freeze before baking.